Take Back the Kitchen: Red Quinoa Salad with Corn & Vidalia Onions
In the summer, I love making use of fresh, local corn but I have recently become obsessed with using corn nuts in all my dishes for an extra crunch. As always, I have added in seeds and dried fruit for extra flavor. Make a big batch and enjoy for a few meals!
Red Quinoa Salad with Corn and Vidalia Onions
2 1/2-3 cups cooked red quinoa (or regular quinoa but the red is so pretty!)
1/3 cup toasted pumpkin seeds
1/4 cup dried currants
1/4 cup finely chopped Vidalia onions or any other onions you have around that are preferably mild
1 tsp smoked salt or Kosher salt
1 cup fresh or frozen, defrosted corn
1/2 cup crunchy corn nuts
3 tbsp olive oil
1/2 lemon, squeezed
ground black pepper to taste
In a large bowl, combine all the ingredients and stir to combine.
Whisk dressing until combined and pour on to salad. Stir until all of the quinoa and add-ins are coated.
Serve chilled or at room temperature.
Serves 4-6 as a side dish
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.